Chicken & Farfalle with Creamy Walnut Sauce

Chicken & Farfalle with Creamy Walnut Sauce

4 Reviews

From: EatingWell Magazine, March/April 1997

Gorgeous-looking and lively tasting, this dish is rich in omega-3s, thanks to a double-hit of walnuts (nuts and oil). And although it's a bit pricy, walnut oil adds a distinctive, complementary flavor. You can also use it in a vinaigrette to top an accompanying salad.

Preparation

Put a large saucepan of water on to boil. Combine walnuts, garlic, salt, pepper and cayenne in a blender; pulse until finely chopped. Blend in broth, parsley and lemon juice until smooth and creamy.

Heat oil in a medium nonstick skillet over medium-high heat. Add chicken and cook, stirring often, until it is no longer pink in the middle, 3 to 5 minutes.

Cook pasta for 5 minutes. Add broccoli and bell pepper, cook, stirring occasionally, until the pasta and vegetables are just tender, about 4 minutes more. Drain, return to the pot. Add the walnut sauce and chicken; toss to coat.

?Tips for Two: Store leftover canned broth for up to 5 days in the refrigerator or up to 3 months in your freezer. Leftover broth in aseptic packages keeps for up to 1 week in the refrigerator. Add to soups, sauces, stews; use for cooking rice and grains; add a little when reheating leftovers to prevent them from drying out.

Reviews 4

This was my first Eating Well meal that I've prepared. It was DELICIOUS!!!!! I was hesitant-what is a walnut cream sauce...? It's bomb-that's what it is. I used my usual olive oil and I feel like it's just as good as walnut oil-but I'm no chef. This was a meal that made you feel like you weren't dieting, more like nourishing. It didn't take long and I'm satisfied! Bless.

March 13, 2017

By: Scott Cochrane

This was an amazing recipe out of nowhere! I am not a cream sauce alfredo person, but this was to die for and had what I thought was a really great creaminess. I suated the chicken in a tblespn peanut oil and with e light coating of wheat flour and cinnamon. It was light with lots of flavour, I used fresh lemon and I only had dried Parsley but it was perfect. If you double e the recipe for 4 it makes lots of sauce. I made it for two kids and my wife. They all, well almost all ate it up. My there year old became distracted so thats a 50/50 call. Go ahead and make this is one of those, yah I remember thats why I like eating well. worth it. I dont usually post reviews but this needs some push towards the front. Kudos to the chef that came up with this. Oh I also used a magic bullet to make the sauce not a blender, I dont know it thats going to make a big difference or not. Very Easy to make

September 28, 2013

By: EatingWell User

Great flavor, and texture
Made a large batch version without the broccoli and it turned out great! Very creamy, and a nice, nutty flavor.
Forgot the broccoli, but I like the ratio of sauce/pasta without it.
Pros: easy to make, delicious

November 27, 2011

By: EatingWell User

Delicious
Thought it was a delicious meal that I was able to easily cook and prepare, served it up to my girlfriend and then her family soon after. Very popular and absolutely delicious.
Pros: Easy to make, even for a novice like me and a great romantic meal that I was able to cook.
Cons: Difficult to blend the dried ingredients effectively